甬府

營業中

休息中

𝕎𝕒𝕟 ℂ𝕙𝕒𝕚 • 𝕐𝕠𝕟𝕘𝕗𝕦📍 香港灣仔駱克道𝟚𝟘-𝟚𝟜號, 金星大廈地下𝟚號舖及𝟙樓::::::::::::::::::::::::::::::米芝蓮一星 | 黑珍珠一鑽 寧波菜✨ @yongfuhk 甬府於2011年在上海創立，並在2019年在香港設海外分店，主打新鮮精緻的寧波江南料理，由行政總廚劉震主理。寧波菜以海鮮入饌為特色，招牌十八斬即是將東海梭子蟹的蟹肉與蟹殼分離後用18刀切件，鮮嫩的蟹肉和豐腴的蟹膏，配寧波老字號樓茂記米醋調配的秘製醬汁。海參麻婆豆腐 - 超水準之作！麻婆豆腐的香辣加入海參的獨特口感，成為每次來甬府必吃的一道菜！海瓜子肉質鮮嫩，薑蔥爆香提升鮮味；黃花魚是寧波的特產，榨菜的鹹香與魚肉的鮮味交相輝映；太湖淡水蝦仁清甜爽口，配以時令的九年百合及新鮮蓮子；最後以皮薄餡靚的寧波完美作結。頭盤✽ 招牌十八斬✽ 青雪菜甜筍✽ 魚子醬水晶冬瓜主菜✽ 30年陳菜脯高山松茸浸蟶子✽ 6月鮮蓮九年百合炒河蝦仁✽ 薑蔥海瓜子✽ 海參麻婆豆腐✽ 榨菜堂煎黃花魚✽ 金針菜鹹肉炒雞摐菌點心/甜品✽ 薺菜手工水餃✽ 寧波湯圓 繼續閱讀

米芝蓮一星的甬府餐廳主打寧波菜，與上海菜有所區別。寧波地處沿海，海鮮菜式豐富，強調鮮鹹合一的風味。📍黑松露野菜石榴包多種菇菌和野菜的搭配😋，層次感豐富，讓人一口能感受到不同的風味，細緻的製作工藝也顯而易見，值得推薦。📍堯汁寧蚶味道非常乾淨，鮮味十足 血味濃郁😍📍長街蟶子蟶子的肉質肥厚，口感鮮美👍，清甜的味道搭配豉油，簡單卻令人滿足📍沙蒜豆麵初初聽名字讓人有些困惑😂，但實際上卻是一碗令人驚喜的麵食。沙蒜的咸香和豆麵的滑綿口感，讓人感到非常滿足😋📍酸湯和牛麵酸湯的柔和酸度恰到好處😋，能有效解膩，而和牛的嫩滑與麵條的搭配更是讓人回味無窮這裡的菜品充分體驗到地道的寧波風味，無論是海鮮的鮮美還是調味的講究，甬府都能讓人感受到寧波菜的獨特魅力。 繼續閱讀

❝米芝蓮一星正宗寧波菜!🥢一試Lunch Set更抵食😚🥟❞位於灣仔連續4年米芝蓮一星既 @yongfuhk 主打高級正宗寧波菜 平時晚市a la carte人均都要$2000起😳亦有dinner set每人$1180加一 今次我就試左最抵食既10道菜lunch menu 每人$498加一 性價比更高啦!我個人好中意香酥芋泥釀雞翼😚酥脆配南乳香味雞翼釀滿軟綿芋泥! 酸湯熘魚片嫩滑新鮮! 炒鰻鮝好香脆惹味 作為鰻魚控覺得如果鰻魚片再大嚿啲就好啦!🤣海苔煎餅鹹鹹甜甜幾特別! 額外試左廚師推介嘅齊菜豬肉餃子餃子皮薄得黎好煙靭!🥟最後甜品點少得爆晒餡嘅寧波黑芝麻湯丸😛✌🏻𝙒𝙝𝙖𝙩 𝙬𝙚 𝙚𝙖𝙩?▪️撈汁海蜇⽑肚▪️⾁汁油⾖腐▪️古早⾁絲羹▪️香酥芋泥釀雞翅▪️酸湯熘魚片▪️⼿捏菜炒鰻鮝▪️欖仁雪菜炒雞片▪️小椒茭白炒煙燻臘⾁▪️苔菜小煎餅▪️齊菜豬肉餃子▪️寧波湯圓꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍甬府灣仔駱克道20-24號金星大廈地下2號舖及1樓🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_灣仔🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_finedine #joys_michelin #joys_中菜 繼續閱讀

Lunch in a private room. Despite the launch of a really high CP value lunch set, we were here to try some new dishes. Here’s what we had. Welcome snacks: deep fried dough which reminded me of CNY. Had to hide it before I finished it all.毛肚海蜇- this plate combined crunchy, chilled jellyfish with毛肚, dressed in a garlicky sauce, giving off excellent texture and contrast. 毛肚, also known as 百葉肚or 肚尖, is the third stomach of the cow, also the largest. Texture is crispy, with its layered folds. (A day of 長知識：the other stomachs are: 瘤胃(草肚)、蜂巢肚(金錢肚)、皺胃).梅干菜香肠- house-made sausage laced with the earthy, sweet-salty depth of preserved mustard greens. Charred at the edges, was a bit too chewy for me.浸雷公凿苦瓜- too bitter for me.煙燻肥腸- tender yet structured, with a deep, smoky perfume that lingered on the palate. Perfectly balanced with the green 4 川花椒 paste, which was not spicy at all.煎烧东极黄花鱼 / 配浓缩鱼汤- freshly pan-seared to golden perfection by Chef right next to us: crisp-skinned, flaky, and sweet. The fish broth was deeply layered, and flavored.白辣椒炒蚌仔- where sweet, plump clams met the aromatic heat of white chili- too spicy for me to try. 榨菜脑烧裙边- gelatinous turtle rim cooked in pickled mustard root paste bringing savory, tangy and deeply fermented flavors.菜梗炒沙鳗鲞- indeed an umami-driven stir-fry, pairing crisp-tender vegetable stems with intensely flavored, chewy bits of salt-cured sand eel, a type of small eel found in the sea, usually prepared as dried fish in Ningbo.夜開花 (Calabash, aka bottle gourd/white-flowered gourd/long melon) x 蠶豆- a seasonal delicacy, with silky, delicate texture and mild flavor.三虾焗饭- a decadent, layered rice dish, where fresh shrimp, dried shrimp, and shrimp roe were combined to create aromatic depth and briny sweetness.Dessert: the signature tong yuen of cos plus seasonal fruits- white melon and lychee.In summary: bold and brilliant expression of deeply regional coastal China. Food is complex and completely unforgettable, showcasing a chef who respects old techniques but isn't afraid to push boundaries. A must for diners who crave depth, daring, and a taste of underappreciated ingredients. 繼續閱讀

YongFu brings the finest Ningbo cuisine from Zhejiang to Hong Kong. Signature creations include Mud Crab with Mashed Ginger and Coriander 招牌十八斬, and Sauteed Green Baby Vegetables 甬府捨得. While reviews have been diversed since its 2019 debut, YongFu's meticulous sourcing and preparation earned it a coveted Michelin star. The hospitality is also on point, with servers demonstrating extensive knowledge while being friendly and appropriately chatty.- 𝙰𝚙𝚙𝚎𝚛𝚝𝚒𝚜𝚎𝚛𝚜 -➤ 招牌十八斬 𝙈𝙪𝙙 𝘾𝙧𝙖𝙗 𝙬𝙞𝙩𝙝 𝙈𝙖𝙨𝙝𝙚𝙙 𝙂𝙞𝙣𝙜𝙚𝙧 𝙖𝙣𝙙 𝘾𝙤𝙧𝙞𝙖𝙣𝙙𝙚𝙧, $988 (8.5/10)The signature dish showcases mud crabs harvested during winter months. The crabs are marinated in aged Shaoxing wine, soy sauce, and herbs, intensifying their natural sweetness. Reminded me of the Korean soy-marinated crab but with greater complexity and aroma. With 18 portioned pieces of each crab, diners are treated to the delightful flavor in every piece.➤  醬椒螺片 𝙎𝙚𝙖 𝘾𝙤𝙣𝙘𝙝 𝙬𝙞𝙩𝙝 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝘾𝙝𝙞𝙡𝙞, $398 (8/10)The sea conch had a nice springy texture. The flavors were slightly spicy due to the green chili sauce and I suspect there is also Sichuan pricklyash, which added richer nuances. At the bottom were little grilled small green peppers contributing another layer of taste. Overall, it was really tasty and appetising.➤ 新風手撕鰻筒 𝘼𝙞𝙧-𝘿𝙧𝙞𝙚𝙙 𝙎𝙚𝙖 𝙀𝙚𝙡, $298 (7/10)The dish features air-dried sea eel hand-shredded into thin strips, exhibiting the skilled chefs' intricate preparation methods. The sea eel has enhanced flavor and texture through air drying and is seasoned with Chinese spices to complement its delicate taste.➤ 本味香腸 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 𝙎𝙖𝙪𝙨𝙖𝙜𝙚𝙨, $168 (6/10)It had a taste reminiscent of traditional Chinese sausage 臘腸. While the sausage was homemade, it lacked standout flavors or textures. This version offered a familiar yet somewhat bland profile compared to other signature dishes at this renowned resto.- 𝙼𝚊𝚒𝚗𝚜 -➤ 甬府椒麻脆皮雞 𝙔𝙤𝙣𝙜 𝙁𝙪 𝘾𝙧𝙞𝙨𝙥𝙮 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙬/ 𝙋𝙚𝙥𝙥𝙚𝙧 & 𝙎𝙚𝙨𝙖𝙢𝙚 𝙎𝙖𝙪𝙘𝙚, $1,280 (8.5/10)The dish sees fresh chicken deep fried until the skin is golden and crunchy. After displaying the whole chicken, the server carved it and presented skin strips and shredded meat. Served with thin pancake and dipping sauce, it offers sensation akin to Peking duck. The paper-thin yet aromatic skin and succulent meat make for an irresistible dish.➤ 黃燜三寶 𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝘼𝙨𝙨𝙤𝙧𝙩𝙚𝙙 𝘿𝙚𝙡𝙞𝙘𝙖𝙘𝙞𝙚𝙨 𝙬/ 𝙂𝙤𝙡𝙙𝙚𝙣 𝘽𝙧𝙤𝙬𝙣 𝙎𝙖𝙪𝙘𝙚, $698 pp (8/10)The dish blended several prized delicacies - shark‘s fin, thickly cut fish maws, and sturgeon tendon - in a light, velvety sauce. Subtle yet complex flavors infused each morsel. Having maintained their distinctive textures, the premium ingredients were cooked to perfection, showcasing the resto’s artistry in preparing these luxurious seafood.➤ 筍麩菜墨魚烤五花腩 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙋𝙤𝙧𝙠 𝘽𝙚𝙡𝙡𝙮 𝙬/ 𝘾𝙪𝙩𝙩𝙡𝙚𝙛𝙞𝙨𝙝 & 𝘿𝙧𝙞𝙚𝙙 𝙈𝙪𝙨𝙩𝙖𝙧𝙙 𝘾𝙖𝙗𝙗𝙖𝙜𝙚, $598 (6/10)Combining thick cuttlefish pieces and dried mustard cabbage, this dish is an umami-rich medley. Slow-roasted to infuse the flavors, each bite is imbued with briny savor from the cuttlefish and cabbage. However, there is almost no pork belly in this dish, diverging from expectations.➤ 紅湯黃金螺 𝙂𝙤𝙡𝙙𝙚𝙣 𝙒𝙝𝙚𝙡𝙠 𝙘𝙤𝙤𝙠𝙚𝙙 𝙬/ 𝙎𝙥𝙞𝙘𝙮 𝙎𝙖𝙪𝙘𝙚, $498 (7/10)The humble whelk is elevated with the spicy sauce. Bite-sized toothsome whelk, emptied from their shells, paired with crimson broth which offered lingering heat make for a truly satisfying experience.➤ 雪菜筍絲燒東海白鱗鯧 𝙎𝙡𝙞𝙫𝙚𝙧𝙮 𝙋𝙤𝙢𝙛𝙧𝙚𝙩 (7.5/10)Paired with preserved vegetables in which culminated over a dozen steps of preparation, the pomfret was steamed over a milky fish broth. While using this preparation method is able to showcase the freshness, the fish was not as tender as hoped. Still, the intricate flavors were brought together by the creamy luscious broth.➤ 沙蒜豆麵 𝙎𝙩𝙚𝙬𝙚𝙙 𝙎𝙚𝙖 𝘼𝙣𝙚𝙢𝙤𝙣𝙚 𝙬/ 𝙎𝙬𝙚𝙚𝙩 𝙋𝙤𝙩𝙖𝙩𝙤 𝙉𝙤𝙤𝙙𝙡𝙚𝙨, $398 (7/10)Being a kind of traditional Taizhou snack, it also pleases people near Ningbo. Thin strips of sea anemone simmer in a broth hinting of the sea through its briny yet obscure flavor profile.➤ 甬府捨得 𝙎𝙖𝙪𝙩𝙚𝙚𝙙 𝙂𝙧𝙚𝙚𝙣 𝘽𝙖𝙗𝙮 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨, $198 (7.5/10)“捨得” means “willing to part with”, referring to discarding bok choy’s outer leaves to serve only the tender hearts - the best part. Though wasteful seeming, those leaves find use elsewhere. This attention to using all with none to spare reflects both the chef’s precise care for ingredients and guest satisfaction. A hallmark of refined Ningbo cuisine, it exemplifies their standard of only the finest for diners.- 𝙳𝚒𝚖 𝚂𝚞𝚖 / 𝙳𝚎𝚜𝚜𝚎𝚛𝚝𝚜 -➤ 主廚手工包子 𝙃𝙖𝙣𝙙𝙢𝙖𝙙𝙚 𝙋𝙤𝙧𝙠 𝘽𝙪𝙣𝙨, $25/pc (6/10)The buns receive praise for their fresh and premium quality ingredients. However, I personally find it tastes not a lot better than average pork buns found elsewhere. Good but not impressive.➤ 寧波湯圓 𝙎𝙚𝙨𝙖𝙢𝙚 𝙂𝙡𝙪𝙩𝙞𝙣𝙤𝙪𝙨 𝙍𝙞𝙘𝙚 𝘿𝙪𝙢𝙥𝙡𝙞𝙣𝙜𝙨, $18/pc (7.5/10)They delight with pops of flavor within delicately thin rice skin. Where other rice dumplings could be heavy or gluey, Yong Fu‘s version astounds with light wrappers encasing nourishing black sesame paste. The filling is able to create an aroma beyond compare even only served with water. 繼續閱讀